8th Grade Recipes
Here are some of the laboratory experiences or demonstrations we do in class…
Yields 4 Servings
2 Tbsp All-Purpose Flour
1. While the dry ingredients are being measured by the chef -two people peel the potatoes and RINSE (Butler and Gofer)
Serve with sour cream to make it authentic.
Cook 1 piece of bacon in a pot (medium heat). Remove bacon and drain on paper towel.
1/2 medium onion and saute in bacon grease.
1 cup sauerkraut (rinsed and drained)
Cover and simmer
for 15 minutes or until “wurst” appear cooked.
with mustard if desired.
2 cups flour
2 to 3 cups sliced fruit; apples, peaches, apricots, pear, plums or whole cherries (w/o pits) any of, or a combination. Fresh fruit is preferable but canned pie filling is okay.
1/4 c. sugar
Preheat oven to 350 degrees. Grease a 9 or 10 inch spring form pan or other 9 to 10 inch round baking pan.
To prepare dough: Combine flour, sugar, baking powder and salt in a medium bowl; set aside. In large mixing bowl, beat egg. Add milk and melted butter. Add dry ingredients to egg mixture; mix until ingredients are well blended. (Dough may be wrapped in plastic wrap at this point and refrigerated for shaping and baking the following day.) Place dough in prepared baking pan. With very clean hands, pat dough to cover bottom and 1 inch up sides of pan. (Dip fingers in flour to prevent sticking.)
Arrange selected fruits over dough.
To prepare streusel topping: Combine sugar, flour, cinnamon, and nutmeg. Using a pastry blender, cut in butter or margarine. Sprinkle topping over fruit.
Bake in preheated oven 30 to 40 minutes, until crust is browned and filling is cooked to the center. Serve warm with ice cream, whipped cream or sweet cream.
Makes 8 to 12 servings.
2 c Flour
Beat eggs well; add remaining ingredients and beat until the dough blisters. Drop from the tip of a wet teaspoon into boiling salted water. Cook until tender (about 15 minutes). Drain. Toss with melted butter. (I like to put sauteed onions with this) Good substitute for potatoes.